Description
Chateaubriand is a luxurious French dish featuring a thick-cut center portion of beef tenderloin, seared and roasted to perfection. Traditionally served with a rich béarnaise sauce and elegant vegetable sides, it’s a show-stopping entrée perfect for special occasions or romantic dinners.
Ingredients
Scale
- 1 (1.5–2 lb) center-cut beef tenderloin (Chateaubriand cut)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, smashed
- Salt and freshly ground black pepper, to taste
- For the béarnaise sauce:
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons finely chopped shallots
- 1 tablespoon fresh tarragon, chopped
- 2 egg yolks
- 1/2 cup unsalted butter, melted
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Pat the beef dry and season generously with salt and pepper on all sides.
- In a cast iron skillet or ovenproof pan, heat olive oil over high heat until shimmering. Sear the beef on all sides (about 2–3 minutes per side) until a golden-brown crust forms.
- Add the butter, thyme, and garlic to the pan. Baste the beef with the melted butter for 1–2 minutes.
- Transfer the skillet to the preheated oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare (about 15–20 minutes depending on thickness).
- Remove the beef from the oven and let it rest, loosely tented with foil, for 10 minutes before slicing.
- Meanwhile, prepare the béarnaise sauce: In a small saucepan, combine vinegar, wine, shallots, and half the tarragon. Simmer until reduced by half.
- Strain the reduction into a heatproof bowl. Whisk in egg yolks and place over a double boiler (or a bowl set over simmering water). Continue whisking constantly until thickened.
- Slowly drizzle in melted butter while whisking until a smooth, creamy sauce forms. Stir in the remaining tarragon and season with salt and pepper.
- Slice the rested beef and serve with béarnaise sauce and preferred sides like haricots verts, roasted potatoes, or carrots.
Notes
- For precision, use a meat thermometer to avoid overcooking the tenderloin.
- Béarnaise sauce is sensitive to heat—don’t let it boil or the eggs may scramble.
- Serve immediately for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing, Roasting
- Cuisine: French
Nutrition
- Serving Size: 6 oz beef with sauce
- Calories: 580 kcal
- Sugar: 1g
- Sodium: 310mg
- Fat: 44g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 200mg